Cranberry Cream Cheese Pull-Aparts

Cranberries and orange juice make these rolls a delightful addition for your next luncheon.

Cranberry Cream Cheese Pull Aparts

Prep: 20 min | Bake: 25 min | Yield: 12 servings


  • 24 Rhodes Yeast Dinner rolls, thawed but still cold
  • 5 ounces dried cranberries
  • 1/4 cup butter melted
  • 1 cup granulated sugar, divided
  • 2/3 cup (6 ounces) cream cheese, softened
  • 3 tablespoons fresh orange juice
  • 1 tablespoon each grated orange rind and lemon rind
  • 1 cup powdered sugar
  • 5 teaspoons fresh lemon juice


  1. Heat oven to 350 degrees F. Spray a 9 x 13-inch baking pan.
  2. Press about 1 teaspoon cranberries into each thawed roll. Place rolls in prepared baking pan.
  3. Combine the butter, 1/2 cup sugar, cream cheese and orange juice. Blend well and pour over the rolls. Cover with sprayed plastic wrap and let rise until double in size.
  4. Combine 1/2 cup sugar, the rinds and any remaining cranberries.
  5. Remove wrap and sprinkle the mixture over the risen rolls.
  6. Bake immediately ifor 30-40 minutes or until rolls in center are done. Cover with foil last 10-15 minutes to prevent over-browning.
  7. Combine powdered sugar and lemon juice and drizzle over rolls.


Recipe and photo used with permission from: Rhodes Bake-N-Serv